EditorialMaya-Camille Broussard, a pastry chef, ices cinnamon rolls at her shop Justice of the Pies in the Avalon Park neighborhood on the South Side of Chicago, July 1, 2023. (Taylor Glascock/The New York Times)
EditorialCroissant cereal — tiny croissants, glazed with cinnamon-sugar syrup and small enough to be eaten with a spoon, from L'Appartement 4F in New York on March 13, 2023. Food Stylist: Lauren LaPenna. (Julia Gartland/The New York Times)
EditorialCroissant cereal — tiny croissants, glazed with cinnamon-sugar syrup and small enough to be eaten with a spoon, from L'Appartement 4F in New York on March 13, 2023. Food Stylist: Lauren LaPenna. (Julia Gartland/The New York Times)
EditorialCroissant cereal — tiny croissants, glazed with cinnamon-sugar syrup and small enough to be eaten with a spoon, from L'Appartement 4F in New York on March 13, 2023. Food Stylist: Lauren LaPenna. (Julia Gartland/The New York Times)
EditorialCroissant cereal — tiny croissants, glazed with cinnamon-sugar syrup and small enough to be eaten with a spoon, from L'Appartement 4F in New York on March 13, 2023. Food Stylist: Lauren LaPenna. (Julia Gartland/The New York Times)
EditorialCroissant cereal — tiny croissants, glazed with cinnamon-sugar syrup and small enough to be eaten with a spoon, from L'Appartement 4F in New York on March 13, 2023. Food Stylist: Lauren LaPenna. (Julia Gartland/The New York Times)
EditorialTurmeric, cinnamon, cumin and cardamom for a tomato curry with crispy and creamy paneer from chef Anita Jaisinghani. Food Stylist: Simon Andrews. (David Malosh/The New York Times.)
EditorialCaf? de olla, a sweet, spiced Mexican coffee with cinnamon and other flavorings, such as cloves and orange peels, that can be served nonalcoholic or with a splash of spirits, in New York, April 5, 2022. Food styled by Monica Pierini. (Bobbi Lin/The New York Times)
EditorialClockwise from left, iced oatmeal cookies, cinnamon toast popcorn and gingerbread biscotti, in New York, Dec. 8, 2021. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialFive-Spice Roasted Carrots With Toasted Almonds. Food styled by Simon Andrews. Props styled by Christina Lane. (Linda Xiao/The New York Times)
EditorialBarry Cinnamon, rear, with his employee James Del Real at a home where his company, Cinnamon Energy System, is installing a solar and battery system in San Jose, Calif., Oct. 8, 2021. (Jim Wilson/The New York Times)